Thank you, Joan. He is having to work to increase how wide he can open his mouth on the side where they operated.
On Wednesday, I tried a recipe for Rieska (Finnish Flat Barley Bread) from the 2nd edition of Bernard Clayton, Jr.'s New Complete Book of Breads (pp. 176-177). I had happened to see the recipe when I was baking the Barley Orange Bread a week or two ago and glanced at the page next to it. It calls for a cup of evaporated milk (or half and half), and I had 2/3 cup to use up, so I added 1% milk to make up the difference. It's a very soft dough, indeed, more like a thick batter. I used a spatula to make it into two 8-inch circles on parchment and baked 13 minutes, turning halfway. I baked it to go with my lunch of Beans and Greens, but I ended up having one with lunch and the other, with strawberry jam, with my tea. My husband and I both like the taste of barley. I order it in 8 lb. bags from Jacob's Grainery in Washington state, as Bob's Red Mill ceased carrying barley flour three or four years ago. I'm always looking for ways to use more barley flour.
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